| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Dip, Veggies, Restaurants, British |
4 |
Servings |
INGREDIENTS
| 10 |
|
Egg yolks |
| 1/2 |
c |
Milk |
| 24 |
|
Hearts of artichoke |
| 1 1/2 |
c |
Flour |
| 1 1/2 |
c |
Breadcrumbs |
|
|
Oil for frying |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Sour cream |
|
|
Juice of half lemon |
| 1 |
pn |
Paprika |
INSTRUCTIONS
BRIT'S PUB
SCOTCH MUSTARD SAUCE
Blend egg yolks and milk until foamy. Roll artichokes in flour, roll in
egg milk mixture, then in bread crumbs. Deep fry at 350 degrees for 2 to 2
1/2 minutes, or until golden brown. Sauce: Mix mayonnaise, mustard, sour
cream, lemon juice and paprika together. Serve with deep-fried artichoke
hearts.
From: Brit's Pub, Minneapolis - As published in the Strib.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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